Pumpkin Cheesecake Muffins

By JanetLynn198

Flavored with a hint of orange and studded with dried cranberries, these moist muffins hold a surprise: an enticing cream cheese filling.

PER MUFFIN: 265 calories, 12 g total fat (7 g saturated fat), 3.5 g protein, 38.5 g carbohydrate, 50 mg cholesterol, 215 mg sodium, 2.5 g fiber

Ingredients

• FILLING
• 4 oz cream cheese, softened
• 2 tbsp sugar
• 1/2 tsp grated orange peel
• 1/2 tsp orange liqueur or orange juice
• MUFFINS
• 1 1/2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, melted
• 1 (15oz) can pure pumpkin
• 1 egg
• 1 1/2 tsp grated orange peel
• 1/2 tsp vanilla extract
• 1/2 tsp orange liqueur or orange juice
• 3/4 cup dried cranberries
• Powdered sugar for sprinkling, if desired

Preparation

Step 1

1. Heat oven to 350F. Line 12 muffin cups with paper liners. Beat all filling ingredients in small bowl at medium speed 1 minute or until smooth and creamy.

2. Whisk flour, cinnamon, ginger, cloves, baking powder, baking soda and salt in large bowl.

3. Whisk brown sugar and butter in large bowl until blended. Whisk in pumpkin, egg, 1 1/2 tsp orange peel, vanilla and 1/2 tsp orange liqueur. Stir in flour mixture just until combined. Stir in cranberries.

4. Spoon batter into muffin cups, filling halfway. With teaspoon, make small well in center of each cup. Spoon about 1 1/2 tsp of the filling into each well. Top with remaining batter (muffin cups will be full).

5. Bake 30-35 mins or until toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar before serving.